Herbed Stuffed Chicken Casserole Recipe
Servings: 4
Ingredients
- 1 x LARGE STEWING CHICKEN
- 2 x STALKS OF CELERY
- 1 x CARROT, DICED
- 1 x ONION, Minced
- 1 tsp SALT
- 1/8 tsp PEPPER
- 1 x BAY LEAF
- 1 pkt HERBED STUFFING MIX
- 1 can CREAM OF CHICKEN SOUP
Directions
- * CUT CHICKEN INTO EIGHT PIECESSIMMER CHICKEN, VEGETABLES AND SEASONING, IN WATER TO COVER, Till TENDER.
- REMOVE MEAT FROM BONES. CUT INTO FAIRLY LARGE Pcs. RESERVE 1/2 C. BROTH AND SAVE REMAINING BROTH FOR FUTURE USE. PREPARE STUFFING MIX ACCORDING TO PACKAGE DIRECTIONS. DILUTE SOUP WITH 1/2 C. BROTH. COMBINE CHICKEN, STUFFING AND SOUP. PLACE IN A CASSEROLE DISH. BAKE AT 350 DEG F FOR 25 Min. GARNISH WITH CRANBERRY SAUCE Or possibly SPICED PEACHES.
- MAKES 4 SERVINGS.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 753 | |
| Calories from Fat 460 | 61% |
| Total Fat 51.01g | 64% |
| Saturated Fat 14.56g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 1322mg | 55% |
| Potassium 752mg | 21% |
| Total Carbs 10.39g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.43g | 2% |
| Protein 59.78g | 96% |
